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Recipe for baked lemon chicken

Chicken Divan

This nostalgic recipe from the 1920s had its origin at the Divan Parisian restaurant in New York, and Chicken Divan immediately became a sensation across the country. It has stood the test of time and still remains a favorite American recipe.

4 medium chicken breasts (cut in half)
1-1/2 pounds fresh broccoli or 2 packages frozen (10 ounces each)

Easy hollandaise Sauce

3 tablespoons butter plus 3 tablespoons more
3 tablespoons flour
1-1/2 cups milk
2 egg yolks
3 tablespoons fresh lemon juice
1/2 cup grated parmesan cheese

Cover the chicken breasts with lightly salted water and simmer covered until tender, about 25 minutes. Cool in the liquid. Remove the skin and bone. Cut the meat in long thin slices and set aside. (This may be prepared ahead of time.) Trim the broccoli so that you have nice little bite-sized pieces. Steam or simmer in salted water just until tender. Drain and place in a lightly buttered ovenproof baking dish. Carefully lay the chicken slices on top.

To make the sauce, melt 3 tablespoons butter in a heavy saucepan. Add the flour and blend with 3 tablespoons butter. Gradually add milk, stirring to avoid lumps. Cut the remaining 3 tablespoons of butter in tiny pieces and add with the egg yolks. Continue stirring, blending in lemon juice. The sauce should be slightly thick. Pour over chicken. Sprinkle the Parmesan cheese on top. Place about 5 inches under a broiler and broil until top is brown and dish is bubbly, about 8 minutes.

Serves 4

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